I’ve made so many versions of raspberry lemonade this summer trying to find the perfect balance of tart and sweet. I like a lot of raspberry flavor yet still want it to taste like lemon-ade. All were good but none were exactly right.
I finally settled on this one. It’s not quite sour enough for Kylie and not quite sweet enough for Alan, which to me meant I’d finally found the right mix for us (since the rest of us thought it was perfect). I love the balance of tart and sweet here and it’s so refreshing when the temperatures rise above 90. If you like, add just 3/4 cup of the simple syrup, then taste and add the rest if you want it sweeter.
This recipe is just enough for four small servings. I recommend doubling it if you like.
- 1 cup sugar
- 1 cup water
- 1 cup fresh lemon juice, from about 8-10 large lemons
- 2 cups fresh raspberries
- Heat the sugar and water in a small saucepan, stirring until sugar is completely dissolved. Set aside to cool.
- Puree raspberries in either a food processor or blender (or just thorough crush with a potato masher). Place puree in a fine mesh sieve and push raspberry juice through. Discard pulp and seeds.
- Mix together simple syrup, lemon juice and raspberry juice in a small pitcher. Chill thoroughly and serve.